Sylvia Reynoso Gala


by Sylvia Reynoso-Gala

1/2 cup Magnolia Gold butter, salted, softened
2 Tbsps. rock salt
1 Tbsp. whole peppercorn
2 tsps. Spanish paprika
1/4 tsp. thyme
1/4 tsp. basil
1/4 tsp. oregano
2 heads garlic, crushed
1 bay leaf, crushed
1.5 k. Magnolia whole chicken
juice of 1 lemon
1 k. medium-size potatoes, unpeeled, cut into 2

For garnishing:
1 lemon, grate rind into thin strips
red and green coral lettuce to line the platter

Pre-heat oven to 375°F.
Mix butter, salt, peppercorn, paprika, thyme, basil, oregano, bay leaf and garlic in a small bowl.
Cut off the neck of the chicken and separate skin from the meat with your fingers.
Rub chicken all over with lemon juice, then with the Magnolia Gold Butter mixture including the cavity.
Tie the legs and put chicken and potatoes in an oven bag or glass ovenproof dish with cover.
Roast for 1 hour and 45 minutes.
Put on plate with drippings and garnish with lemon strips.



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